Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.

In the bowl of a food processor, add the flour, ⅔ cup (2⅔ oz/76 g) powdered sugar, almond flour, baking powder, and salt, and pulse 10 times to combine.

Add the cold butter and pulse about 10 more times until the mixture resembles coarse crumbs.

In a small bowl, combine the rosewater and almond extract, then sprinkle in and pulse a few more times to combine.

Add the chopped almonds and pulse a few times, just until the dough begins to come together.

Transfer to a large bowl and, working quickly so the butter doesn’t melt, bring the dough together into a ball. Cover and refrigerate for 15 minutes.

Roll rounded tablespoon-sized portions of dough into balls, then press a small indent in the center of each. Place about 2 inches (5 cm) apart on the prepared baking sheets.

Bake for 15-20 minutes, until the cookies are a very pale golden. Let cool on the baking sheets.

Once the cookies are cool enough to handle, roll them in the remaining 1½ cups powdered sugar to coat them completely, then transfer to a wire rack to fully cool.

Store in an airtight container for up to three days.